250ml meat stock100ml red wine15g wattleseed™Combine all the ingredients and bring to the boil.Simmer and reduce to thicken.Strain out the wattle grounds and freeze for other applications eg. as a crumb or mixed into breadcrumbs over meats or vegetables prior ...
This method is the same for native aniseed myrtle, native thyme or Alpine pepper and their applications are also identical. Pepperberries can also be used for butter sauces although the burgundy colour of the berries is better presented in a ...
350g no fat or low fat ricotta cheese2 tablespoons Dijon mustard5g ground Lemon Myrtle Sprinkle¼ teaspoon salt100ml polyunsaturated oilMix together the cheese, mustard, Lemon Myrtle Sprinkle and salt. Add the oil in a very thin stream whisking constantly until the sauce is smooth ...
This is an easy quick recipe to prepare. Add and mix together some lemon aspen juice (about 3% or to taste) with some honey, crushed ginger and Alpine pepper. Use this as a drizzle over Atlantic salmon for a very ...
When cooking fruits there are two choices of boiling medium for each of two effects: . Some fruits with delicate flesh will cook down no matter what medium but as a rule, boiling fruits in water will tend to reduce ...
Thawed native pepperberries will bleed a burgundy juice into cream sauces and can be used for a feathering or ‘comet’ effect. They also make a versatile native pepperberry butter simply whipped into butter and left chill overnight for the flavour ...
The longer this is cooked the more of the apple flavour of the muntharies imparted to the dish. A modification is to use the sauce to flavour slices of any native flavoured bread and then to set the resulting savoury ...
300ml full-bodied red wine3 shallots, coarsely chopped3 tablespoons beef stock1 clove garlic, crushed2 teaspoons ground native thyme2 teaspoons ground Alpine pepperpinch of cayenne peppersalt and ground black pepper100g beef marrow bones (optional)1 tablespoon brandy3 tablespoons butterHeat the wine then add ...
70ml lemon aspen juice (or to taste)1 litre apple juice1 .25 litre sparkling mineral waterVodka (optional – to taste)Mix all the ingredients together. Serves approx. 25 people. You can add vodka for a bit of a kick and garnish with ...
250ml milk20ml lemon aspen juice7 egg yolks45g castor sugarBring 500ml milk to the boil and remove from heat. Beat the egg yolks with the sugar until pale and fluffy. Mix in the hot milk and pour into a clean saucepan. ...
300g Illawarra plums, coarsely chopped440g tin of whole dark plums in natural syrup300g apple, diced200g onion, finely diced100g sultanas75ml vinegar350g brown sugar10ml soy sauce½teaspoon cracked black pepper½teaspoon freshly chopped chilli½teaspoon clovescanola oil for fryingDiscard the seeds of the tinned plums ...
Lemon aspen and ginger sauce with Atlantic salmon The garlic in this sauce can be substituted with freshly chopped chilli for a sweet Kakadu plum chilli sauce. 1×260g jar Australia’s Own Spreadable Kakadu plum1 clove garlicoil for frying75ml vinegarwater Squash ...
Davidson's plum chutney500g Spanish onions, sliced1 garlic clovebutter for frying200g Davidson’s plums, de-seeded and chopped200g brown sugar100g sultanas100ml dry white wine100ml white wine vinegara pinch of curry powder1 cloveSweat the onions and chopped garlic in a little butter until transparent. ...
Blanch 100g bush tomatoes and puree. Mix with 75ml extra virgin olive oil then whisk in slowly 10ml tarragon vinegar, season and serve over antipasto platter with toasted focaccia bruschetta.Above recipe from Executive chef Michael Warren at the Bough House ...
